Tomato cancussa

This is kind of technique in culinary world which means Blanching the tomatoes for peeling the skin for retention of its vibrant red colour and texture. I also use this technique to get away with the raw taste of tomatoes when I want to use the tomato puree raw and in uncooked form. The same technique could be used for peeling peaches too.

For 1 cup yield

Take 3-4 Red plum tomatoes which contains less seeds(Roma or Shimla in India)